chicken spaghetti

Looking for an easy pasta dinner? This Chicken Carbonara recipe from Delish.com is the bomb.

Best-Ever Chicken Carbonara

fettuccine

bacon

garlic,

lb. boneless skinless chicken breasts,

Kosher salt

black pepper

eggs,

c. Parmesan,

c. parsley,

Made this twice 
each time perfect and delicious 
only thing I changed was doubled the bacon haha

Really good, made thick and hearty spaghetti noodles instead of fettuccine, used maple bacon, delicious!

Very Nice!

I picked this recipe because it looked like something I could make for a quick dinner without a trip to the market. Consequently, I used wide paparadelle noodles and chicken thighs.  I also added some peas for bright color and thinned the sauce with cream instead of the pasta water.  

I was worried about the garlic burning so I took it out of the pan when it had browned but the bacon was still not finished.  

We really enjoyed it.  Nice balanced flavors.

Wow, this was fantastic. And quick. Perfect for a weeknight dinner. I think I'll add veggies next time so that it can be a one-pot meal. 

The only thing I didn't see in the instructions was to chop up the bacon after it was cooked, which I assume we should do (I did).

Excellent dish. The whole family loved it. Will definitely be making it again. 
I did make a couple tweaks such as seasoning the chicken with more than salt and pepper. I added way more Parmesan because we love cheese and I needed to add more pasta water. 
It’s such an easy and delicious meal. I’m super impressed!

This dish was amazing! My family all fell in love with it! I did not make it exactly the way that the recipe is. I made a few modifications. For instance, I only used yoke for it, and I increase the amount of Parmesan. Definitely play with this recipe, but it was a real hit!

Cooked it tonight for the fam. It turned out pretty good. Need more pasta water at the end than directed. Substituted sliced beef sausage instead of bacon and that was a good move for us. We were wondering about the raw egg too. We just let it cook on low for a while before we served. Will do it again!

Awesome! I added 1/2 cup cream and tomatoes!!! Excellent

I thought this recipe was great! I cut down on fat by using turkey bacon, and I used some pre-cooked chicken because I'm a college student who needed to study, and it was still delicious!

My husband is a good sport because this was just bad.  Followed the recipe to the T and the process just like on the video.  Eggs do not result in a creamy sauce.  Flavor was OK but it was not even close to creamy or any carbonara I've ever had

This dish was simple and delicious 😋 My family and I enjoyed it accompanied with a green salad, garlic toast and a glass of Chardonnay! Bin Appetit

First food review ever:  Carbonara is a really delicious, inexpensive and easy limited ingredient family meal. Almost everyone has these ingredients in the fridge.  The cook and prep time is accurate. About 30 to 40 minutes. The serving size is accurate, too. The only thing I didn’t like was using whole eggs. I made it with whole eggs because that’s what the recipe called for but it sort of made me queasy with all the eggy liquid and did take extra time to be sure the egg whites had the right texture and were cooked. Next time I’ll use only the yolks and maybe 5 or 6 yolks. No whites.  I think it will be creamier.  The residual heat from the bacon and the hot pasta water will heat the eggs enough to cook them. Hasn’t anyone ever had over easy or over medium eggs?  Unless your eggs are cracked, weeks and weeks old and expired you aren’t going to die. (Caesar dressing uses raw egg yolks).  A lot of people skip the parsley but don’t. It needs the color and flavor.

Was clumpy and not running and creamy at all!

https://streaming.hearstdigitalstudios.com/manual_upload/57aa4b58bbddbd298f0bd994/mp4/57aa4b58bbddbd298f0bd994_Chicken_Carbonara_FINAL__1__1470778225_4000_hd_v3.mp4

Our chicken carbonara is a pasta lover's best friend! ​Can't. Stop. Eating.​

This Chicken Carbonara Is One Of Our All-Time Favorites

This easy Creamy, Cheesy Chicken Spaghetti recipe calls for chicken, spaghetti, cream of chicken, salsa, sour cream and cheese. No Rotel!

THE BEST CHICKEN SPAGHETTI

oz angel hair pasta

chicken

chicken soup

salsa

sour cream

Mexican cheese blend, (divided use)

tbsp taco seasoning

dried parsley, (for topping (optional))

Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray.

Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.) Once pasta is cooked, drain well.

Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.

Stir well to combine (this will take a few minutes.)

Pour combined mixture into your prepared baking dish.

Top with remaining cheese and a sprinkling of dried parsley.

Cover with nonstick aluminum foil.

Cook in the oven for about 25 minutes (until hot and bubbly.)

https://www.youtube.com/watch?v=PNMLq7gEtBM

The recipe that has gone viral on The Country Cook! It is *an original* recipe that you won't find anywhere else and it is getting RAVE reviews! 
Grab the FULL recipe and a FREE printable recipe HERE: http://www.thecountrycook.net/2016/06/creamy-cheesy-chicken-spaghetti.html

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How to make: Chicken Spaghetti

My White Chicken Spaghetti is simple to prepare and packed with delicious flavor! Great for weeknights and weekend entertaining!

White Chicken Spaghetti

extra virgin olive oil

chicken breast (cubed)

packet Italian Dressing Seasoning Packet

butter

cream cheese (use full fat)

heavy whipping cream

Parmesan

dry spaghetti noodles

Mozarella Cheese

parsley

Preheat oven to 350 degrees F.  Place oil in a large skillet over medium heat. When hot add chicken cubes and add dressing packet. Cook and stir for 5-7 minutes, until chicken is cooked through. Remove and set aside for a few minutes.

To prepare alfredo sauce, place butter and cream cheese into a large skillet over medium heat. Add heavy whipping cream and dressing packet. Stir until melted, whisk until smooth. Whisk in Parmesan cheese and stir until thickened, takes a few minutes. When sauce has thickened, remove from heat and set aside.

Cook spaghetti noodles according to package directions, drain and return back to pot over low heat. Pour in alfredo sauce and stir in chicken. Pour pasta into a 9 x 13 inch baking dish. Top with shredded Mozzarella cheese and bake for 30-35 minutes until slightly golden brown. Remove and garnish with chopped fresh parsley if desired. Cut into squares and serve.

Chicken Spaghetti Squash Casserole

spaghetti squash

celery

onion

poblano pepper (diced)

bell pepper (diced)

garlic (minced)

chicken stock

10 oz. can diced chilis and tomatoes (drained (like Rotel))

heavy cream

cream cheese

cumin

garlic powder

pepper

Colby Jack cheese

Preheat oven to 400 degrees.

To soften the squash before cutting, microwave whole for 4-5 minutes. Be careful when removing, skin will be hot. Trim both end off the squash and cut lengthwise down the middle making two boats. Scrape and scoop seeds out and discard.

Drizzle the cut side of squash with olive oil and sprinkle with salt. Place cut side down on parchment lined sheet pan and roast at 400 for about 30 minutes or until tender.

While the squash is in the oven, melt butter in large skillet. Add onion, bell pepper, celery, poblano and cook over medium high heat for about 7 minutes or until softened. Throw in garlic cook for another 1-2 minutes. Add chicken stock and tomatoes and chilis and continue to cook till stock is reduced by half. You should have about 3 tablespoons of liquid left. Add the cream to the veggies and simmer till reduced and thickened. Remove from heat and place veggie mixture in a large mixing bowl.

Add cream cheese, salt, pepper, garlic, and cumin. Stir till combined and cream cheese is melted.

After 30 minutes, remove squash from oven and carefully flip over. The squash should be tender on top but not completely done all the way through. Using a fork remove the spaghetti squash from the peel.  If there is excess moisture from the cooked squash, you will want to place the squash on some paper towels to remove the moisture.

Lower the oven temperature to 350 degrees. Gently mix the squash into the veggie mixture.  Then, gently stir in 1/2 cup of the shredded cheese and the chicken.

Put the squash and chicken mixture into a greased casserole dish or 9x13 pan.  Top with remaining cheese and bake at 350 for 20 minutes or until warmed through and cheese is melted and bubbly. Let sit 10 minutes before digging in!

With just 5 minutes of prep, this Slow Cooker Italian Chicken Spaghetti is an easy dinner recipe that the kids will love!

Slow Cooker Italian Chicken Spaghetti

each) dry Italian dressing mix

(10.5

marinara sauce

For serving: cooked spaghetti, grated Parmesan, chopped fresh parsley or basil

Spray inside of slow cooker with cooking spray. Place chicken in slow cooker and sprinkle with dry Italian dressing mix.

In a large bowl, combine condensed soup, diced tomatoes, and marinara. Pour sauce over chicken.

Cook on LOW for about 6-8 hours, or on HIGH for about 2-3 hours.

Remove chicken to a cutting board and cover loosely with foil to keep warm.

While the chicken rests on the cutting board, add the cream cheese to the slow cooker, stir and cover. Continue cooking the sauce for 5-10 more minutes, or until cream cheese is melted and completely combined in the sauce.

Slice chicken or shred with two forks. Return chicken to the creamy sauce, stir, and serve over cooked spaghetti. Garnish with grated Parmesan and fresh herbs, if desired.

Spicy chicken in a cream sauce with fettuccinne noodles.

Slow Cooker Cajun Chicken Fettuccine

chicken broth

cayenne pepper

onion powder

dried leaf oregano

red pepper flakes

paprika

salt

chicken breasts

fettuccine noodles (cooked according to package directions)

parmesan cheese (divided)

Add the chicken broth to the slow cooker, add the cayenne, garlic powder, onion powder, oregano, red pepper flakes, paprika, salt and pepper. Stir.

Add the chicken breasts and flip them around in the seasoned chicken broth to get the seasonings on the chicken.

Sprinkle the onions over the chicken and broth.

Cover and cook on low for 6 hours without opening the lid during the cooking time.

After the cooking time is done, add the heavy cream and shred the chicken with 2 forks right in the slow cooker.

Add the cooked and drained pasta and a ½ cup of the Parmesan cheese. Stir.

Sprinkle over the remaining parmesan cheese. I added a touch more paprika and also parsley flakes to the top of my pasta to make it look pretty. Cover and cook for 20 more minutes. Cooking for a bit longer helps the sauce thicken from the gluten in the pasta.

Serve and enjoy!

https://www.youtube.com/watch?v=2KHFDI11oMY

SLOW COOKER CAJUN CHICKEN FETTUCCINE

Step up your spaghetti night with this slow cooker cajun chicken fettucinne! So good and the entire family will enjoy

RECIPE:

INGREDIENTS:
1 cup chicken broth
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. dried leaf oregano
1/4 tsp. red pepper flakes
1 1/2 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
1.5 - 2 lbs. boneless skinless chicken breasts
1 small white onion, diced
!Add at the end
1 lb. fettuccine noodles, cooked according to package directions
2 cups heavy cream
3/4 cup parmesan cheese, divided

SLOW COOKER SIZE:
6-quart or larger

INSTRUCTIONS:
Add the chicken broth to the slow cooker, add the cayenne, garlic powder, onion powder, oregano, red pepper flakes, paprika, salt and pepper. Stir.
Add the chicken breasts and flip them around in the seasoned chicken broth to get the seasonings on the chicken.
Sprinkle the onions over the chicken and broth.
Cover and cook on low for 6 hours without opening the lid during the cooking time.
After the cooking time is done, add the heavy cream and shred the chicken with 2 forks right in the slow cooker.
Add the cooked and drained pasta and a 1/2 cup of the Parmesan cheese. Stir.
Sprinkle over the remaining parmesan cheese. I added a touch more paprika and also parsley flakes to the top of my pasta to make it look pretty. Cover and cook for 20 more minutes. Cooking for a bit longer helps the sauce thicken from the gluten in the pasta.
Serve and enjoy!


PRINTABLE RECIPE: https://www.themagicalslowcooker.com/slow-cooker-cajun-chicken-fettuccine/
PIN FOR LATER: https://www.pinterest.com/pin/322992604518029183/

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Easy Stovetop Chicken Spaghetti

(16-ounce) box penne pasta

Ro*Tel Tomatoes

mushroom soup

garlic power

(16-ounce) block Velveeta Cheese,

chicken broth (optional)

Cook the pasta according to the package instructions, drain, and set aside.

While the pasta cooks, heat the cream of mushroom soup, undrained Ro*Tel, garlic powder, and onion powder in a large pot or enameled dutch oven over medium-low heat. Add the Velveeta and stir frequently until melted. Be cautious as the Velveeta can scorch easily - adjust the heat as necessary.

Add the chicken and stir to combine. Add the drained pasta and gently stir to combine. Add chicken broth to thin the sauce if you find it too thick. Serve immediately.

This quick and tasty one-pot&nbsp;Chicken Mushroom Spaghetti makes a filling and elegant dinner in just 30 minutes!

Chicken Mushroom Spaghetti

lb spaghetti

lb chicken breast (or thighs), cut into medium pieces

lb mushrooms, sliced

olive oil

tbsp butter

mascarpone cheese (about 6 tbsp)

tsp Old Bay Seasoning

semi-sweet wine

basil

Bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain, rinse with cold water, and set aside. Meanwhile, sprinkle the chicken with Old Bay Seasoning and fry it in olive oil, on medium heat, for 4-5 minutes on each side, until just cooked-through.

Remove the chicken from the pan and set aside. To the same pan, add the butter and onion, and cook for 5 minutes, until the onion softens and starts to turn a golden color.

Add mushrooms and a little salt, and cook for another 5 minutes. After that, add the wine and simmer until it is reduced by half, about 4-5 minutes.

Add the mascarpone and the reserved chicken, stir, and keep cooking for another 1-2 minutes, until the cheese has melted and heated through. Taste the sauce, and add more salt, if necessary.

Add the spaghetti and basil, and mix everything well. Serve immediately. Sprinkle some Parmesan cheese on top, if desired.

This classic keto low carb casserole makes an easy and healthy dinner recipe.

Low Carb Chicken Spaghetti

(about 1 ½) Cooked Spaghetti Squash

Cups Chicken

(10 ounce) Cans Diced Tomatoes

(8 ounce) Package Cream Cheese, Softened

Cup Sour Cream

Cup Shredded Sharp Cheddar Cheese, Divided

½ Teaspoon Garlic Powder

Salt

Pepper

Cook spaghetti squash: Preheat oven to 400 degrees....

Cook spaghetti squash: Preheat oven to 400 degrees. Carefully cut spaghetti squash in half and remove seeds and membranes from the core. 

Brush inside spaghetti squash with refined coconut oil...

Brush inside spaghetti squash with refined coconut oil and season with salt and pepper. 

Place with the cut side down on a...

Place with the cut side down on a baking sheet prepared with aluminum foil. Pierce a small hole through the back of the spaghetti squash. 

Cook for 45 minutes, or until the squash...

Cook for 45 minutes, or until the squash is tender (but not mushy). 

Scoop squash from the peel and pull into...

Scoop squash from the peel and pull into strands using two forks.

Reduce oven heat to 350 degrees. Prepare a...

Reduce oven heat to 350 degrees. Prepare a 9x13 casserole dish with nonstick coconut cooking spray.

In a large bowl, mix chicken, diced tomatoes...

In a large bowl, mix chicken, diced tomatoes and green chilies, cream cheese, sour cream, ½ cup cheddar cheese, garlic powder, salt, and pepper. 

Carefully fold in spaghetti squash to avoid mushing...

Carefully fold in spaghetti squash to avoid mushing the strands.

Transfer to casserole dish and cover with remaining...

Transfer to casserole dish and cover with remaining cheese.

Bake for 30 minutes or until the cheese...

Bake for 30 minutes or until the cheese begins to turn golden on the edges and the casserole is hot and bubbling.

Chicken Spaghetti

½ pounds boneless skinless chicken breast

red bell pepper

garlic

spaghetti

chicken broth1

Velveeta cheese (cubed)

RoTel2 (drained)

peas (thawed)

Parsley

Saute chicken in a large skillet over medium heat, stirring regularly, until cooked through.

Remove to a plate.

Add butter to the now empty skillet and melt.

Once the butter melts, stir in the red pepper and onion.

Cook over medium-low heat, stirring regularly, until onion is translucent, about 3-5 minutes.

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Best-Ever Chicken Carbonara

THE BEST CHICKEN SPAGHETTI

White Chicken Spaghetti

Chicken Spaghetti Squash Casserole

Slow Cooker Italian Chicken Spaghet...

Slow Cooker Cajun Chicken Fettuccin...

Easy Stovetop Chicken Spaghetti

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Low Carb Chicken Spaghetti

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One-Pot Chicken Spaghetti

Sicilian Chicken Spaghetti

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